Description

This Hot Pepper Cranberry Jam combines the tartness of fresh cranberries with the spicy kick of jalapeño or serrano peppers, balanced by apple cider vinegar, lemon juice, and sugar. Perfect for adding a sweet and spicy flair to your holiday platters, sandwiches, or cheese boards, this vibrant jam is easy to prepare on the stovetop and can be preserved through water bath canning for lasting enjoyment.

Ingredients

Scale

Fruit and Peppers

4 cups fresh cranberries
2-3 hot peppers (jalapeños or serrano), finely chopped (remove seeds for less heat)

Liquids

1 cup apple cider vinegar
1/4 cup lemon juice

Sweeteners and Setting Agent

4 cups sugar
1 pouch (3 oz) liquid pectin

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Cranberries and Peppers: Rinse the cranberries thoroughly under cold water. Finely chop the hot peppers, removing the seeds if you prefer a milder jam. Set both aside for cooking.
Cook the Mixture: In a large pot, combine the cranberries, chopped hot peppers, apple cider vinegar, and lemon juice. Place the pot over medium heat and bring the mixture to a boil, allowing the ingredients to begin softening and melding flavors.
Add the Sugar: Once the mixture is boiling, gradually stir in the sugar while continuing to stir constantly until fully dissolved. Maintain a boil and cook for 10 to 15 minutes until the cranberries burst and the jam thickens to a gel-like consistency.
Add the Pectin: Stir in the liquid pectin thoroughly, then return the mixture to a boil. Let it boil for an additional 1 to 2 minutes to activate the pectin for proper setting, then remove the pot from heat.
Jar the Jam: Using a ladle, fill sterilized jars with the hot jam, leaving approximately 1/4-inch headspace at the top. Wipe the rims of the jars clean to ensure a good seal, then place and tighten the lids and rings.
Process the Jars: Submerge the sealed jars in a boiling water bath for 10 minutes to preserve and sterilize. Remove the jars carefully and place them undisturbed on a towel to cool completely, allowing the lids to seal properly.

Notes

Removing seeds from the peppers reduces the heat but retains the pepper flavor.
Ensure jars and lids are properly sterilized to prevent spoilage.
If you prefer less acidity, you can slightly reduce the lemon juice but do not omit as it aids in setting.
The jam sets as it cools; stirring while hot may prevent proper gel formation.
Store unopened jars in a cool, dark place. Once opened, refrigerate and consume within a month.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Condiment
Method: Stovetop
Cuisine: American